Reviewed: Mar. 1, 2009

You need to put in some effort with this recipe,but boy are they worth it!

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shantelmybelle

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Reviewed: Feb. 28, 2009

Tasty but a bit too dry for me.

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L. Long

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Reviewed: Feb. 27, 2009

My family loved this!! It was a huge hit!! Never had sticky buns so good!! But like another reviewer I DOUBLED the caramel sauce!! Sooooooooooo good and my kids are picky!!!!!!!!!!!!!!

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Heather Warrior princess!!

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Reviewed: Feb. 23, 2009

Oh my God these are SO GOOD. They're delicious when you first take them out, they're delicious the day after cold, and they're yummy when they're reheated in the microwave for 30 seconds. I used walnuts this time, which I liked. At the husband's request next time, I think I'll leave the nuts out of the filling and use pecans in the syrup. I bet it'd be good with raisins rolled into the filling as well.

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ewheat

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 21, 2009

these are the best!! they are soooo gooey and sweet, and yummy!! i made them in high altitude(8,000ft) and they still rose and were just perfect!! i made my own frosting, just powdered sugar and milk and spread it over them. it made them even better. i loooove this recipe!!

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SuperUberGoober :)

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

Next time I make these, i'll double the goo! It was so tasty!

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Rebecca

Cooking Level: Intermediate

Home Town: Lawrenceville, Georgia, USA

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Feb. 16, 2009

These are perfect. I followed the recipe to a tee... Thanks

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ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Feb. 10, 2009

These are really great.I had to add more milk (3/4-1c)to the batter and I increased the butter/sugar mix for the bottom of the pan to 1c of each.I also double the amount of filling and used softened butter instead of melted.I've had so many compliments and these are the real deal.

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miss spice

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Jan. 30, 2009

I really wish my camera was working! I made this recipe using my new KitchenAid Stand mixer I got for christmas. I too, did not melt the butter I used softened butter and spread in on by hand. After cutting them with dental floss (for perfect circles) I placed them on a cookie sheet lined with wax paper about 2 inch apart and baked for 18 mins. Yum Yum Yum! I will definitely be making these again.

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miskyn

Cooking Level: Expert

Living In: Leduc, Alberta, Canada

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Reviewed: Jan. 25, 2009

These were awesome!! My husband and the rest of the family loved them. I personally liked it with a little less ooey-gooey sauce but I found that the recipe made more than one pan so I make one pan with the topping and another without. Great recipe. I will be making this for a long time.

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pais

Cooking Level: Beginning

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Reviewed: Jan. 25, 2009

Yummy, Yummy! I can't believe I made cinnamon buns this delicious in my own house. They were great even when they were a couple days old. I just zapped them with 15 seconds in the microwave and another dab of butter. Thanks for the wonderful recipe! I look forward to making them again. Next time I want to try adding some raisins.

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Kathleen Mary

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Reviewed: Jan. 18, 2009

I made these today and I can not believe how wonderful they are! This recipe is the best! I will definitely make these again. The only thing that I will do next time is separate the buns more before I bake them. I had them at about 1 inch apart this time but I think 2 inches apart will make them perfect!

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Amber

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Reviewed: Jan. 13, 2009

These were good, although pretty time consuming, and I thought they could have used a little more filling. I made a vanilla powdered sugar icing to go on top.

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happywife05

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

This recipe was pretty good. I think 1 tablespoon of cinnomon is too much, so i did half a teaspoon of nutmeg and a teaspoon and a half of cinnomon. I like how these puffed up when i let them rise, but they got really soggy sitting in the carmel and then got really brown but werent completely done. they were good, but they need a thinker carmel- one with corn syrup or honey added, and decreased temperature, then it would be perfect.

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Rat Rod Jess

Cooking Level: Intermediate

Living In: North Pole, Alaska, USA

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Reviewed: Jan. 11, 2009

Wow. I have tried several recipes from this website but this has to be the best. This recipe really deserves great reviews. Only changes was that i may have added slightly more sugar and then I did a butter frosting but otherwise everything was the same. I never made cinnamon buns before but Im soo happy I tried this. I was really amazed by the great texture and authentic flavor. Only thing is maybe next time I will do like other reviewer suggested and not add melted butter to the dough but just spread butter onto it. Some of the sugar was a little grainy. GREAT RECIPE ! do try!!!

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Gabby

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Reviewed: Jan. 8, 2009

great recipe! i made a few changes. the first batch came out a teensy bit dry. for the second batch i used more butter on the outside before i baked. then half way through the baking time i took them out and brushed more butter on them. also i forgot to use unsalted butter...make sure you do or they will turn out a tiny bit salty. i work at a coffee house in hawaii and i made them to sell and they sold within an hour!! i will use this recipe again! thanks so much!

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carmen

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Reviewed: Jan. 1, 2009

Excellent! I froze them and pop them in the oven as needed. They are best fresh out of the oven, are the best left over because they dry out easily.

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kimberlyalex89

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Reviewed: Dec. 30, 2008

Me and my whole family think that these are the best cinnamon rolls we ever tasted in are life!!! Outstanding recipe. Thank you, thank you, thank you!!!

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beckbradford

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

This recipe is perfect! It's Christmas morning and the buns are in the oven now. The smell is wonderful. These come out perfect each time I make them.

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Just Jan

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA

Living In: Little River, South Carolina, USA

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Reviewed: Dec. 12, 2008

This recipe is awesome! I did modify a little based on recommendations. I replaced 1 cup of the flour with whole wheat. I also did the kneading and first rise in my bread machine. I used 1 cup butter and 1 cup brown sugar in the bottom of 2 8x8 baking dishes. Then I covered with plastic wrap and went to bed. 6 hrs later, I took them out and left at room temp for 1 hr. Baked for 20 minutes and they were superb! Nice and soft, very ooey and gooey!! I may actually cut back slightly on the butter and brown sugar last night to what was in the original recipe. Otherwise, awesome!

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